Vermicelli fruit custard with pomegranate

Name: Vermicelli fruit custard with pomegranate
Total time: 2700 s
Yield: 6 servings
Cuisine: British
Ingredients: 3 tbsp. ghee, divided; 1/2 cup cashew nuts; 1/2 cup almonds; 1/2 cup raisins; 1 cup banana, chopped; 1 cup apple, chopped; 4 tbsp. sugar, divided; 1 cup pomegranate arils; 1/2 cup vermicelli; to taste, salt; 1/2 cup condensed milk; 2 tbsp. custard powder; 4 1/2 cups milk, divided

Sarvat Hanif @sarvathanif

Canada

This is an interesting and tasty fusion dessert made with custard powder, vermicelli, fruits and nuts.

Vermicelli known as seviyan or semiya is a popular dessert and a must for the festive occasion of Eids. There are various versions of making this dessert but the popular one is sheer khurma and milk based seviyan. Custard-based recipes are also very common across Pakistan and are made for myriad occasions and reasons.

Evidently both desserts have gone into various kind of fusion. One such easy fusion recipe is vermicelli custard with fruits and nuts, known for its creamy and flavoured taste. It is the combination of traditional seviya kheer and fruit custard.

Its pretty easy to put together this dessert. Just roast the nuts, fruits and vermicelli. Boil the milk with vermicelli and sweeten it with either sugar or condensed milk or a combination of both. Add the custard slurry and cook to desired thickness.

The milk consistency gets thick, and it gets creamier when we cool it down. So do not overcook the milk, or you will have difficulty later while eating.

And you can add whatever fruit and nuts you want instead of the ones I used.
#GoldenApron23

This is an interesting and tasty fusion dessert made with custard powder, vermicelli, fruits and nuts.

The milk consistency gets thick, and it gets creamier when we cool it down. So do not overcook the milk, or you will have difficulty later while eating.

And you can add whatever fruit and nuts you want instead of the ones I used.
#GoldenApron23

Sarvat Hanif @sarvathanif

Canada

This is an interesting and tasty fusion dessert made with custard powder, vermicelli, fruits and nuts.

The milk consistency gets thick, and it gets creamier when we cool it down. So do not overcook the milk, or you will have difficulty later while eating.

And you can add whatever fruit and nuts you want instead of the ones I used.
#GoldenApron23

This is an interesting and tasty fusion dessert made with custard powder, vermicelli, fruits and nuts.

The milk consistency gets thick, and it gets creamier when we cool it down. So do not overcook the milk, or you will have difficulty later while eating.

And you can add whatever fruit and nuts you want instead of the ones I used.
#GoldenApron23

Saved

Ingredients

30-45minutes

6 servings

3 tbsp.ghee, divided
1/2 cupcashew nuts
1/2 cupalmonds
1/2 cupraisins
1 cupbanana, chopped
1 cupapple, chopped
4 tbsp.sugar, divided
1 cuppomegranate arils
1/2 cupvermicelli
to taste, salt
1/2 cupcondensed milk
2 tbsp.custard powder
4 1/2 cupsmilk, divided

Saved

Steps

30-45minutes

1

Heat 2 tablespoon ghee and roast the nuts. Remove and set aside.
2

In same ghee add the fruit, except pomegranates, and sugar and fry for 2-3 minutes. Remove and set aside.
3

Add remaining ghee and roast the vermicelli on low flame until golden brown.
4

Add 4 cups milk and bring to boil.
5

Add condensed milk and mix well.
6

Make custard slurry with remaining milk and on low flame add to the milk, stirring continuously. Cook until the milk turns thick and creamy.
7

Remove to a bowl and once slightly cool, add the fruits and nuts. Mix.
8

Garnish with pomegranate arils and some nuts.
9

Serve cold